Parti-gyle

[Mitchel Jensen]

Hello fellow brewers!

It's to late to ask about this to make difference but, what's is done is done. I am in the the process of finishing up a wheat wine and making a parti-gyle. This is family grown wheat from home, that I malted and I want make the most out of.

I am wanting to know if is their any guide lines to follow or ways to figure what out what to shoot for on on parti-gyle. I didn't realize this subject was so, untouched on my normal sources of information. So let me hear what you have to say if you have any experience with a parti-gyle for future brews.

Sent from Yahoo Mail on Android

[Justin Gerharter]

I'm not aware of any guidelines. That 2nd beer has tons of options. Don't be afraid to add other grains to the second mash to make a completely different beer.

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[Justin Cadwell]

As annoying as Denny Conn is, Experimental Brewing did a pretty decent podcast on this a few years ago: https://www.experimentalbrew.com/podcast/brew-files-episode-41-parti-my-pots

On May 19, 2022, at 7:18 PM, Justin Gerharter <justin.g...@gmail.com> wrote:



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[Matthew Brown]

Yeah, some breweries in England do this to make different beers with the same mash.  I imagine you could keep the styles at least similar enough, like make an old ale and then a mild or so on.  

http://barclayperkins.blogspot.com/?m=1 

Ron Pattinson has a lot of great information about what breweries did in the past.  You can search his blog posts.  

On Thu, May 19, 2022, 7:09 PM 'Mitchel Jensen' via Local 402 Brewers Union <local40...@googlegroups.com> wrote:

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